Home & Garden Home 7 Uses for Leftover Leek Leaves By Robin Shreeves Robin Shreeves Writer Cairn University Rowan University Wine School of Philadelphia Robin Shreeves is a freelance writer who focuses on sustainability, wine, travel, food, parenting, and spirituality. Learn about our editorial process Updated May 7, 2020 Share Twitter Pinterest Email Photo: Shutterstock. Home Sustainable Eating Pest Control Natural Cleaning DIY Family Green Living Thrift & Minimalism The summer vegetables have all but disappeared from the farmers market here in South Jersey, but the fall vegetables are plentiful. Saturday morning, I set off for the farmers market with two items at the top of my list - leeks and mushrooms. On the menu Saturday night was Savory Mushroom and Gruyere Bread Pudding from the Pass the Sushi blog. The bread pudding was really good; I recommend giving it a try. The recipe called for just the whites and light green portions of leeks, and I found myself with handfuls of leek leaves left over. I set out to find out how to use the leaves and found they can be used in a variety of delicious ways. 1. Deep-Fried Crumbles Julienne (long thin strips) and deep-fry them in a tempura like batter. Crumble them and use them as a topping on soups and salads, like bacon bits. 2. Freeze for Soup Freeze them to add when you’re making soup stock. 3. Bouquet Packet Enclose herbs in a green leek blade and tie into a packet for a bouquet garni. 4. Stir-Fry Add them to a stir-fry. The tough green leaves can withstand the high heat of this method, but must be stirred constantly and cooked briefly. 5. Make a Rack Use them as a "rack" under roasted meat or chicken. It adds a little flavor to the drippings and raises the meat slightly from the pan. Discard them before using the drippings for gravy. 6. Steam Them Add them to the bottom of a bamboo steamer to impart flavor to lean fish and chicken. 7. Make a Tart Use to make a leek tart.